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Supervisory Practices for the Kitchen Manager

Course Code KMGT-103
Lecture hours per week 3
Lab hours per week
Course Availability: Open
Description: Recent surveys of the food and beverage industry indicate that one of the biggest concerns of the restaurant manager remains human resources. Managers are worried about employee skill level, retention, motivation, training, and retraining. Combine this concern with a reduction of the numbers of young people, the major source of employees to the industry and the average kitchen manager must become a better leader, supervisor, and motivator. This course is designed to give learners an opportunity to practice the skill set of a successful supervisor.